These came from a Bigelow Red Raspberry Tea bag box. They sound yummy but I haven't tried them. Perhaps I will make them for the neighbors, it's pouring rain here and very blustery today, good day to do some baking for others!-Micha

Bigelow Red Raspberry Brownies

4 tea bags Bigelow Red Raspberry Herb Tea
1/2 cup waster
1 1/2 sticks butter
4 large eggs, at room temperature
1/2 cup granulated sugar
10 oz. semi-sweet chocolate, chopped 1/2 cup brown sugar
1 cup flour
1/2 cup walnuts, coarsely chopped (optional)

Preheat oven to 350 degrees F.

Place water in small saucepan and heat to simmer. Remove from heat. Add Bigelow Red Raspberry Herb tea bags, submerging bags completely. Set aside to cool then remove tea bags, squeezing liquid from bags.

Place chocolate and butter in top portion of double boiler and heat over approximately 2 inches of water. Heating on low, let chocolate/butter melt stirring frequently.

Meanwhile, whisk together eggs and sugars in a medium size-mixing bowl until well blended. Add the cooled tea mixture and whisk together. Add the melted chocolate and stir to combine. Add flour and nuts mixing until smooth. Pour batter into greased and floured 9x13-inch baking pan.

Bake approximately 25 minutes; center will feel firm but till moist. Cook 5-10 minutes longer for a drier brownie. Cool completely.